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Keto Sweet Potato Casserole Recipe

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4.4 from 42 reviews

  • Author: Alice
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Diet: Low Carb

Description

Keto Sweet Potato Casserole is a delicious and comforting low-carb twist on the classic holiday side dish. Made with creamy blended cauliflower instead of sweet potatoes, this casserole offers warm fall spices and a crunchy, buttery pecan topping, perfect for Thanksgiving and other festive meals. It’s easy to prepare ahead and customizable with various keto-friendly toppings, delivering the cozy flavor experience without the carbs.

Ingredients

Main Ingredients

  • 1 medium head cauliflower, cut into florets
  • 4 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • 1/4 cup heavy cream
  • 2 large eggs
  • 1/4 cup low-carb sweetener (such as erythritol or monk fruit)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Topping

  • 1/2 cup chopped pecans
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons sugar-free maple syrup

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Prepare Cauliflower: Cut the cauliflower into florets and steam or boil until very tender, about 10-12 minutes. Drain thoroughly and let it sit so excess moisture evaporates to avoid a soggy casserole.
  3. Blend Filling: Place the cooked cauliflower into a food processor. Add softened butter, cream cheese, heavy cream, eggs, low-carb sweetener, cinnamon, nutmeg, vanilla extract, and salt. Blend until the mixture is completely smooth and creamy.
  4. Transfer to Dish: Grease a casserole dish and pour the smooth cauliflower mixture into it, spreading it evenly.
  5. Prepare Topping: In a small bowl, combine chopped pecans, unsweetened coconut, and sugar-free maple syrup. Mix well to coat the nuts and coconut evenly.
  6. Add Topping: Sprinkle the pecan and coconut mixture evenly over the top of the cauliflower filling in the casserole dish.
  7. Bake: Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the casserole is heated through and the topping is golden and slightly toasted.
  8. Rest and Serve: Remove from oven and let the casserole rest for several minutes to set before serving. This helps the flavors meld and makes serving easier.

Notes

  • Make sure to drain and dry the cooked cauliflower very well to prevent a watery casserole.
  • You can substitute pecans with walnuts or omit nuts completely if preferred; unsweetened coconut or keto-friendly seeds work well as replacements.
  • Add a zest of orange or extra spices like cloves for added depth of flavor.
  • This casserole can be prepared a day in advance and refrigerated, then baked when ready to serve.
  • For a dairy-free version, use plant-based butter, cream cheese, and unsweetened non-dairy cream.
  • Store leftovers in an airtight container in the fridge for up to 4 days; it also freezes well for up to 2 months.
  • Reheat leftovers in a microwave or oven until warmed through.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://myhomemadecooking.com/keto-sweet-potato-casserole-recipe/